Pineapple-Carrot-Apricot muffins

Pineapple-Carrot-Apricot muffins
Pineapple-Carrot-Apricot muffins

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1/2

    cup granulated sugar

  • 1/4

    cup light olive oil

  • 1

    egg

  • 1

    tsp vanilla

  • 1/2

    cup grated carrots

  • 1/2

    cup crushed pineapple, drained

  • 1/3

    cup chopped apricots

  • 1/3

    cup low-fat one-per-cent yogurt

  • 1/2

    cup all-purpose flour

  • 1/2

    cup whole-wheat flour

  • 2/3

    cup rolled oats

  • 1

    tsp baking powder

  • 1

    tsp baking soda

  • 1

    tsp cinnamon

  • 1/4

    tsp nutmeg

  • 1/2

    cup walnuts

Directions

In a large bowl, combine sugar, oil, egg & vanilla Stir in carrots, pineapple, apricots & yogurt In a separate bowl, combine flour, oats, baking powder, baking soda, cinnamon, nutmeg & walnuts. Add dry mixture to wet ingredients, mixing until just combined. Spoon into greased muffin tins. Bake at 350 degrees F for about 20 min., or until the tops are firm to the touch and a cake tester comes out clean. This recipe can be doubled, The muffins freeze well.

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: